Cool homemade yogurt, flattened rice that needs no cooking, honey/jaggery and fresh fruit. A breakfast so healthy it’ll give you a palpable halo around your head. Presenting for you staple morning-time food from Bihar – dahi chura.
Corn on the cob is so good boiled, I mostly have it without taking it through any elaborate "treatment" routine. A little salt, a little chilli powder, a dash of lime juice – rub it on and bite directly off the cob – that’s my usual mode of having boiled corn.
Then again, there is something to be said for the occasional exoticization.
Presenting for you my recipe of corn with spinach and cheese. Serve it with garlic bread for a sumptuous weekend brunch.
Today’s post is about a much-loved breakfast dish in India – besan cheela. For the uninitiated, besan is flour made from Bengal gram (chana dal), used in Indian cuisine in a variety of dishes such as kadhi, jhunka and pakoras.
In cheela, batter is made out of besan and other ingredients, shallow-fried like pancakes on an skillet/tava and served hot.
From my mom’s kitchen, a colorful, vegetable-laden poha for a superhealthy kickstart to the day.
From my mom’s kitchen, a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.